If you’ve ever been to Olive Garden, you know their Pasta e Fagioli is a crowd favorite. This rich and hearty soup combines ground beef, vegetables, beans, and pasta, all simmered in a flavorful tomato broth. It’s a comforting meal that’s perfect for chilly days, and the best part is that you can make this Olive Garden classic right in your own kitchen with simple, wholesome ingredients.
Why You’ll Love This Recipe
This copycat version of Olive Garden’s Pasta e Fagioli is easy to prepare and loaded with rich Italian flavors. It’s:
- Hearty and Filling: Packed with protein from the beef and beans, and with the addition of pasta, this soup makes for a satisfying meal.
- Flavorful and Comforting: With a tomato-based broth seasoned with Italian herbs, it’s bursting with comforting flavors.
- Family-Friendly: This soup is mild enough for all palates and can easily be customized to suit your family’s preferences.
Who Is This Recipe For?
This recipe is perfect for anyone who loves Olive Garden’s famous Pasta e Fagioli and wants to recreate it at home. It’s great for busy weeknights, meal prepping, or serving a comforting bowl of soup for a crowd.
Ingredients
- 1 lb lean ground beef
- 1 yellow onion, finely chopped
- 2 medium carrots, diced
- 3 celery ribs, diced
- 3 garlic cloves, minced
- 3 (8oz) cans tomato sauce
- 2 (14.5oz) cans beef broth
- 1 (14.5oz) can petite diced tomatoes
- ½ cup water
- 2 tsp granulated sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 oz dry ditalini pasta
- 1 (15oz) can dark red kidney beans, drained and rinsed
- 1 (15oz) can cannellini beans, drained and rinsed
- Freshly grated Parmesan cheese, for serving
- Salt and pepper, to taste
Kitchen Equipment You’ll Need
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Can opener
- Measuring spoons and cups
- Cheese grater
Step-by-Step Directions
1. Brown the Ground Beef
In a large pot or Dutch oven, heat the pot over medium heat. Add the 1 lb of lean ground beef and cook until fully browned and no pink remains, about 5-7 minutes. Use a wooden spoon to break up the beef as it cooks. Once browned, drain any excess fat.
2. Add the Vegetables
To the same pot, add the chopped onion, diced carrots, diced celery, and minced garlic. Stir well and cook for 5-6 minutes, or until the vegetables begin to soften.
3. Add Liquids and Seasonings
Next, stir in the 3 cans of tomato sauce, 2 cans of beef broth, 1 can of petite diced tomatoes, and ½ cup of water. Add the 2 tsp of sugar, 1 tsp of dried basil, 1 tsp of dried oregano, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5-6 minutes to allow the flavors to meld.
4. Cook the Pasta
After simmering, stir in the 8 oz of ditalini pasta. Let the soup cook for an additional 10 minutes, or until the pasta and vegetables are tender.
5. Add the Beans
Once the pasta is cooked, stir in the kidney beans and cannellini beans. Let the soup simmer for another 5 minutes to ensure the beans are heated through. If you prefer a thinner soup, you can add more water or broth at this point.
6. Adjust Seasoning and Serve
Taste the soup and adjust the seasoning as needed. Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese. Serve immediately with crusty bread or a side salad.
Tips and Tricks
- Make it Thinner: If you prefer a brothier soup, add extra water or beef broth until you reach your desired consistency.
- Customize the Meat: You can swap out the ground beef for ground turkey, chicken, or even sausage for a different flavor profile.
- Prep Ahead: This soup is perfect for meal prepping. It stores well and tastes even better the next day as the flavors continue to meld.
- Pasta Tip: If you expect leftovers, you may want to cook the pasta separately and add it to each bowl when serving. This will prevent the pasta from soaking up too much broth and becoming mushy when stored.
